Trinidad Doubles
Prep: 30 min
Cook: 75 min
Total: 105 min
Serves: 8
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Fluffy and golden, these delightful Trinidad Doubles are a true street food gem that bring the vibrant flavors of the Caribbean right to your kitchen. The soft bara envelops a savory filling of chickpeas, spiced just right with garlic and cumin, creating a satisfying contrast of textures and tastes. Topped with zesty cucumber chutney and a hint of heat, they make for a perfect snack or light meal that anyone will love, whether enjoyed at a festive gathering or a cozy night in.
Ingredients
Ingredients
- 2 Cups All-Purpose Flour
- 1 Tsp Instant Yeast
- 1/2 Tsp Baking Powder
- 1/2 Tsp Tumeric
- 1 Tsp Salt
- 2 Tsp Sugar
- 3/4 - 1 Cup Warm Water
- Oil - For Frying
- 1/2 Lb Dried Chickpeas
- 1 Tsp Baking Soda - Divided
- 4 Cups Water
- 3 Cloves Garlic - Minced
- 1 Tbsp Ground Coriander
- 1/4 Tsp Tumeric
- 1/2 Tsp Ground Cumin
- 1 Tsp Salt
- 1 Cucumber Chutney
Directions
Directions
- Soak the chickpeas. Cover them generously with water, stir in ½ tsp baking soda, and soak overnight. Drain and rinse well.
- Cook the channa. Add the chickpeas, 4 cups fresh water, and the remaining ½ tsp baking soda to a pot. Bring to a boil, skim off any foam, then lower the heat and simmer partially covered for 45 to 75 minutes, until the chickpeas crush easily between two fingers. Add water as needed to keep them covered.
- Season the channa. Stir in the garlic, bandhania, turmeric, amchar masala, and salt. Simmer uncovered for 10 to 15 minutes. Mash a few spoonfuls of chickpeas against the side of the pot to thicken the liquid. The channa should be saucy enough to spoon over the bara.
- Make the bara dough. While the chickpeas cook, mix the flour, yeast, baking powder, turmeric, salt, and sugar. Stir in ¾ cup lukewarm water, then add more a tablespoon at a time until you have a very soft, sticky dough. Knead in the bowl for 2 to 3 minutes with lightly oiled hands. Rub a little oil over the dough, cover, and let rise for about 1 hour, until puffy.
- Make the cucumber chutney. Lightly squeeze the grated cucumber to remove excess water. Toss with the garlic, bandhania, Scotch bonnet, and salt.
- Shape and fry the bara. Divide the dough into 16 balls with oiled hands. On a lightly oiled plate, stretch each ball into a thin, roughly 4-inch round. Heat about ½ inch of oil in a skillet to 350°F (175°C). Fry each bara for about 10 to 20 seconds per side, until it puffs and sets. Lift it out while it’s still soft and pale golden. Stack the fried bara under a clean kitchen towel to keep them pliable.
- Assemble the doubles. Overlap two warm bara on a plate. Spoon the channa down the middle and add cucumber chutney, a drizzle of tamarind sauce, and a few drops of pepper sauce for slight pepper. Fold the bara around the filling and eat warm.
Nutrition
Per serving · 8 servingsCalories
280
Fat
10 g
Saturated fat
1 g
Carbohydrates
38 g
Sugar
2 g
Fiber
6 g
Protein
9 g
Sodium
600 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Cups All-Purpose Flour
- 1 Tsp Instant Yeast
- 1/2 Tsp Baking Powder
- 1/2 Tsp Tumeric
- 1 Tsp Salt
- 2 Tsp Sugar
- 3/4 - 1 Cup Warm Water
- Oil - For Frying
- 1/2 Lb Dried Chickpeas
- 1 Tsp Baking Soda - Divided
- 4 Cups Water
- 3 Cloves Garlic - Minced
- 1 Tbsp Ground Coriander
- 1/4 Tsp Tumeric
- 1/2 Tsp Ground Cumin
- 1 Tsp Salt
- 1 Cucumber Chutney
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